D uring a cold December meeting, the Savour Manitoba editorial team began the day discussing our favourite beverages. Whisky fans stood their ground, red wine lovers couldn’t decide upon a style or region, and coffee fans were adamant that this caffeine- filled drink was superior to all. (It’s important to note they were likely swayed by the fact that this meeting took place early in the morning. One cup was likely not enough.) After a short but energetic debate, we came to a conclusion. We agreed upon the mimosa! Purported to have been created in 1925 at the Hotel Ritz in Paris, this charming beverage has the flexibility to embrace weekend brunches, the potential flare to celebrate an event and the simplicity to allow amateur bartenders to feel confident. Whether you make them with your favourite brand of bubbly or alcohol-free selections or you play by rules with the standby non-vintage Champagne and fresh orange juice, the mimosa can still offer options. Our team tried several versions keeping BY CHARLENE ADAM
to the 50/50 juice-to-sparkling ratio perfected by pouring the juice first and topping with sparkling.
SAVOUR MANITOBA | SPRING 24 27
Powered by FlippingBook